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Cinnamon Sugar Malasadas

Easy, fun-to-make Hawaiian doughnuts made with a rich buttery dough, served hot from the fryer rolled in cinnamon sugar.
Cinnamon Sugar Malasadas (Hawaiian Doughnuts)
Yield 24 malasadas


  • 5 cups bread flour
  • 1/3 cup granulated sugar
  • 2 (0.25oz each) packages (14g) or 4 1/2 teaspoons Red Star Quick Rise Yeast
  • 1 teaspoon table salt
  • 1 (12oz) can evaporated milk
  • 1/4 cup unsalted butter (melted)
  • 4 large eggs (room temperature)
  • 1 teaspoon vanilla extract
  • Vegetable oil for frying


  • 3/4 cup granulated sugar
  • 1/4 teaspoon ground cinnamon


  • In the bowl of a stand mixer, using the paddle attachment, combine 4 cups flour, sugar, yeast, and salt.
  • Add evaporated milk, butter, eggs and vanilla to flour mixture. Blend at low speed until moistened.
  • Beat 3 minutes at medium speed. Switch to the dough hook and mix in the remaining flour a little at a time, to make a soft, slightly sticky dough. Add more or less flour as needed.
  • Place dough in lightly oiled bowl and turn to grease top. Cover; let rise in warm place until double, about 60 minutes.
  • Punch down dough. With floured hands, pinch off a 2 ounce piece of dough and shape it into a smooth ball. Place the balls 2 inches apart on greased baking sheets or lined with parchment or a silicone mat. Loosely cover with plastic wrap and let rise until double, about 30 minutes.
  • While doughnuts are rising, add oil to a deep fryer or large deep pot until it is 2 inches deep. Heat oil to 350°F.
  • Carefully drop 6 malasadas in oil and fry until puffed and deep golden brown, about 8 minutes, flipping frequently. Cook to an internal temperature of 195 Remove to a baking sheet lined with paper towels. Repeat with remaining malasadas.
  • Prepare Cinnamon-Sugar Coating: Add sugar and cinnamon to a medium bowl and stir to combine. Add warm malasadas and roll in the cinnamon sugar to coat.
  • Serve warm.


Recipe by Barbara Bakes.